Wednesday, April 09, 2014

Italian Pesto Chicken

Stuffed chicken is probably one of my least favorite foods to actually make, but the outcomes are so good that I can't help but put them on my menu plan quite often. I've also recently started obsessing over pesto. This Italian Pesto Chicken was such a sublime recipe and I can't wait to make it again!

The filling is just to die for! It really is! The tomatoes on top really add to the dish and I couldn't see this dish being as successful without them.

2 oz. fresh mozzarella cheese (you may need more depending on the size of your chicken)

1 to 1 1/2 cups Panko breadcrumbs

1 cup flour

1 egg

Salt and pepper

4 to 5 Roma tomatoes, diced

1 cup shredded mozzarella cheese

Directions:

In a blender or food processor, combine butter with pesto. Roll it into a log using wax paper, saran wrap, or foil. Place in freezer for 15 to 20 minutes to harden up.

Flatten chicken breasts by placing in a ziploc bag and hammering them with whatever heavy object you may have in your kitchen. I've used canned foods and mason jars before :)

Remove butter from freezer and cube up your fresh mozzarella. Add a pat or so of butter and a couple cubes of mozzarella onto your chicken. Then wrap the fillings with the chicken and secure with toothpicks.

In a shallow dish, mix flour with a few tsp. each of salt and pepper. In another shallow dish, add panko breadcrumbs. In a bowl, beat one egg.

Dredge your chicken bundles through the flour, egg, and then the panko. Repeat with remaining bundles and place in a lined casserole or baking dish. Refrigerate for about an hour to help the breading adhere.

Top each chicken bundle with tomatoes and shredded mozzarella cheese.

Bake at 350* for 30 to 45 minutes or until chicken is cooked through. Don't forget to remove the toothpicks!

I try my hardest to give credit where credit is due. If I don't know the source, I mark it as "source unknown". Please feel free to contact me if you know where the recipe originates. I hope that everyone is making sure to cite sources because the fantastical minds behind recipes really deserve credit for them :)

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